Candied Cassoulet My Way
From:	Francois Labat, Paris, France
Comments:	Wings or thighs do not have to be candied, but what a waste! It is not very hard, but it does take a while! Starting upon waking up in the morning, it can be ready that evening, but beans should have soaked overnight. It is really worthwhile, and will impress and be a treat for your friends! Contrary to what you might think at first, there are rarely any leftovers; but if that is the case, it can easily be reheated. Serve with a robust wine, such as Cahors, Madiran or a Bordeaux.
Servings:	6

21 ounces [596 g] dry white [navy] beans 2 slices smoked pork breast [lean bacon] 3 onions 5 cloves garlic Bunch fresh herbs 3 tablespoons [45 mL] reserved candied duck fat 17 1/2 ounces [496 g] pork back ribs, cut into pieces 3 tomatoes 1 tablespoon [15 mL] tomato paste [optional] 1 carrot, finely diced 6 Toulouse sausages 2 candied duck [even goose] wings or thighs Breadcrumbs Salt and pepper, to taste

Soak beans for a few hours ahead of time [at least three, six is better]. Drain soaked beans. Pour cold water into a casserole; bring drained beans to a boil. Drain beans as soon as water is boiling. Pour some cold water into casserole; bring drained beans once more to a boil. Simmer beans for 1 hour, over low heat; drain. Pour some cold water into casserole; add drained beans. Add smoked pork slices, 1 of the onions, 2 cloves garlic and bunch fresh herbs; salt to taste. Boil slowly for 1 hour. Meanwhile, into a large casserole, melt reserved candied duck fat. Brown pork back rib pieces. Add chopped remaining 2 onions and 3 cloves garlic. Salt and pepper. Soak tomatoes into boiling water for a few minutes; peel. After a few minutes, add peeled tomatoes, tomato paste and carrot dices into large casserole. Drain beans, reserving cooking liquid. Transfer drained beans into large casserole, stirring gently to avoid crushing beans. Simmer for 15 minutes. Brown Toulouse sausages, on one side only, into a frying pan. Into a large enough casserole, layer bean/tomato mixture, candied duck [even goose] wings or thighs along with just a little fat, and then bean/tomato mixture. Top with Toulouse sausages, browned side down. Sprinkle with breadcrumbs. Bake into a preheated 400°F [200°C] oven, for at least 2 hours. While cooking, break-up top crust every once in a while [3 times]. If mixture seems to dry-out, sprinkle with a little of reserved cooking bean liquid.